If you’re looking for a healthy, protein-packed breakfast that’s easy to prep ahead, these Broccoli Egg Muffins are the perfect solution! They’re light, fluffy, and bursting with savory goodness, thanks to the combination of fresh broccoli, eggs, and melty cheese. Plus, they’re low-carb, gluten-free, and meal-prep friendly—making busy mornings a breeze.
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Whether you enjoy them warm straight from the oven or grab them for an on-the-go breakfast, trust me, these little bites will become a staple in your kitchen. Let’s get cracking!
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and minimal prep!
- Healthy & Nutritious – Packed with protein, vitamins, and fiber.
- Great for Meal Prep – Make a batch and enjoy them all week.
- Customizable – Swap in your favorite veggies, cheeses, or proteins.
- Perfect for On-the-Go – A grab-and-go breakfast that’s both filling and delicious.
Ingredients
Here’s what makes these muffins so flavorful and satisfying:
Eggs – The star of the recipe! They provide protein and create a fluffy texture.
Broccoli – Adds a fresh, slightly crunchy bite and a dose of nutrients.
Cheese – Cheddar, feta, or mozzarella work beautifully for melty goodness.
Milk – Helps keep the egg muffins light and creamy.
Onion & Garlic – Enhance the flavor with a touch of savory depth.
Salt & Pepper – Simple seasonings to bring everything together.
Optional Add-Ins – Chopped bell peppers, mushrooms, cooked bacon, or spinach for extra variety.
(Note: The full ingredient list with measurements is provided in the recipe card below.)
Instructions
Preheat the Oven: Set your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
Prepare the Broccoli: Lightly steam or sauté chopped broccoli until tender. This ensures a softer texture in the muffins.
Whisk the Eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
Add the Fillings: Stir in the broccoli, cheese, onion, and garlic (plus any other add-ins you like).
Fill the Muffin Cups: Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake to Perfection: Bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
Cool & Serve: Let them cool for a few minutes before removing from the tin. Enjoy warm, or let them cool completely for meal prep.
How to Serve Broccoli Egg Muffins
- As a Quick Breakfast – Pair with fresh fruit or toast for a balanced meal.
- For Meal Prep – Store in the fridge and reheat in seconds for a hassle-free morning.
- With a Side Salad – Enjoy as a light, protein-packed lunch.
- Dipped in Sauce – Try them with salsa, hot sauce, or avocado spread for extra flavor.
Additional Tips
- Use Silicone Muffin Liners: They make removing the muffins easier and prevent sticking.
- Don’t Overbake: Check at 18 minutes—overcooked eggs can turn rubbery.
- Let Them Cool Before Storing: This prevents condensation and sogginess.
- Experiment with Cheeses: Sharp cheddar, Swiss, or goat cheese all taste amazing.
FAQ Section
Q1: Can I use frozen broccoli?
A1: Yes! Just thaw and pat dry before adding to the mix.
Q2: How do I store leftovers?
A2: Keep them in an airtight container in the fridge for up to 4 days.
Q3: Can I freeze these egg muffins?
A3: Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
Q4: What’s the best way to reheat them?
A4: Microwave for 20-30 seconds, or warm in the oven at 300°F (150°C) for a few minutes.
Q5: Can I add meat to this recipe?
A5: Yes! Cooked bacon, ham, or sausage make great protein-packed add-ins.
Q6: Do I have to use cheese?
A6: Nope! You can skip it or use dairy-free cheese if needed.
Q7: How do I make these dairy-free?
A7: Swap the milk for almond or oat milk, and use dairy-free cheese or omit it.
Q8: Can I use egg whites instead of whole eggs?
A8: Yes, but the texture will be slightly lighter—use about 10 egg whites for this recipe.
Q9: Why did my egg muffins deflate?
A9: It’s normal for them to puff up in the oven and slightly deflate as they cool—it doesn’t affect the taste!
Q10: Can I make mini egg muffins?
A10: Sure! Just reduce the baking time to 12-15 minutes for a bite-sized version.
Final Thoughts
These Broccoli Egg Muffins are the ultimate breakfast solution—healthy, easy, and packed with flavor. Whether you’re meal prepping for the week or whipping up a quick morning bite, they’re guaranteed to satisfy. Try them out and let me know your favorite add-ins. Happy cooking!
Print
Broccoli Egg Muffins
- Prep Time: 8 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 24 egg bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Broccoli Egg Bites are a keto-friendly, gluten-free breakfast or snack! Packed with protein and healthy fats, they are a great way to incorporate veggies into your diet while staying in ketosis. Perfect for meal prep, quick snacks, or on-the-go breakfasts!
Ingredients
- 4 large eggs
- 1/3 cup heavy cream
- 1 cup broccoli, finely chopped
- 1/3 cup cheddar cheese, grated
- A pinch of salt & black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin with olive oil or cooking spray.
- Chop the broccoli and grate the cheddar cheese.
- In a mixing bowl, whisk the eggs and add the heavy cream, broccoli, salt, and black pepper. Mix until combined.
- Pour the egg mixture into the mini muffin tin, filling each cup about 2/3 full.
- Sprinkle cheddar cheese on top of each egg bite.
- Bake for 10-12 minutes, or until the egg bites are set and fully cooked.
- Let them cool slightly before serving. Enjoy!
Nutrition
- Serving Size: 1 egg bite
- Calories: 31
- Sugar: 0.1g
- Sodium: 42mg
- Fat: 2.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.2g
- Protein: 1.6g
- Cholesterol: 25mg